beet and orange salad

I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.

Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.

Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.

And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.


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